The BRAC test came back negative, which means I guess I passed. I have mixed feelings about this. It is nice to know that I don’t have the gene which would make me be susceptible to other cancers. My parents are thankful that I can’t blame them, and the rest of the family doesn’t have to get this test. The odd part is I don’t have a lot of family history for cancer, so now I just feel unlucky. As I’m feeling mixed up I might as well focus on food and make some Meat Jun!
Hawaii is a melting pot of different cultures and so the local cuisine often takes popular dishes from other cultures and blends them to make their own, and meat Jun is no different. Jun is a Korean batter that they use to batter things like fish. In Hawaii we of course adopted the dish and do it with meat. This is one of my favorite dishes and it has taken me years to find the recipe, because I keep asking Korean people how to make it. They never knew what it was as Jun with meat isn’t as popular. Its more common with with seafood and veggies. However, I finally found it and I’m going to make it for my friends.
The first step is to thinly slice the meat. My butcher couldn’t do it, so I had to. The best way is to freeze the meat
Then cut into thin slices.
I lost patience and my knives need to be sharpened so it’s not totally thin, oh well… Next I marinate it in a kalbi marinade and let it sit overnight.
Then batter the meat with egg and flour.
Create a dipping sauce of soy sauce and vinegar. It comes out amazing and tastes like home. Not the prettiest but very yummy!
- 2/3 cup soy sauce
- 1/3 cup water
- 2 tablespoons honey
- 3 tablespoons brown sugar
- 1 tablespoon roasted and ground sesame seeds
- 2 tablespoons sesame oil
- 2 cloves of garlic, crushed
- 2 tablespoons chopped green onions
- 2 lbs meat
Original recipe can be found here
- 2 lbs marinated meat, thin slices
- 4 eggs, beaten
- 2 cups flour
- oil for frying